Hallo Guten Abend Liebe Leute 😊
Ich habe eine Frage. Was benötige ich wenn ich keinen Slow Cooker habe ???
Ich habe da ein Rezept gefunden, da steht im Rezept Slow Cooker bei niedriger Hitze 7 bis 8 Stunden schmoren bzw garen.
Jetzt meine Frage, da ich keinen Slow Cooker habe was könnte ich denn dann nehmen 🙎 ?? Mir fällt gerade nicht dazu ein.
Könnt ihr mir Bitte behilflich sein Danke schon im Voraus !!!
(2 votes)
Loading...Hallo alle zusammen!! 🙂 Ich habe für meinen Hamster Getreide gekauft und in diesem Paket waren wirklich viele Motten, welche dann alle in meine Wohnung geflogen sind. Bei den Bildern sieht man das Getreide und eine von den Motten als Beispiel. Sie sind nicht Lichtscheu und kamen ja aus dem Getreide, dennoch find ich, dass…
Hallo, Ich möchte gerne Bolognese mit Sojaschnetzeln kochen. Ich habe die Sojaschnetzel jetzt schon eingeweicht und verarbeitet und die Bolognese gekocht. Wie lange darf ich die Bolognese nun köcheln lassen ? Verändert das lange köcheln die Konsistenz oder den Geschmack der Sojaschnetzel (ins negative) ? Vielen Dank schon mal für die Antwort
Ich habe in der Küche jetzt wo es wärmer geworden ist direkt wieder so kleine Mücken. Habe kein gammeliges Obst oder sonstiges was solche Tiere eigentlich anlockt. Hat jemand eine Idee woher es kommt und mit welchem Hausmittel man die los wird? Vielen Dank für Tipps 👍
Guten Abend, ich habe letzte Woche Spagetti Alfredo in Paris bei villaandrea gegessen. Dazu gab es ein Gebäck, dass nach Ei geschmeckt hat(Vorne rechts) Kann mir jemand sagen, was das genau ist bzw. wie man es herstellt. Viele Grüße Jannik
It’s best to have a cast iron recorder if you have something like that. A Roman pot or a tajine goes too.
If you really don’t have anything else, you can also use a pot that is as solid as possible with a lid and put it in the oven at low temperature – but you’ll probably have to refill liquid more often.
Yes Cast iron pot I have at home. Can I do this in the oven at 120° degrees hot air?? Is 120° degrees also low heat??
This depends on your recipe, in principle 120°C is a low temperature, but there are recipes to be prepared at even lower temperature. And I would use superheat. By casting, the heat is distributed evenly in the boiler anyway and so you have less to fight with drying out.
Yes Thank you very much
I’m pressing the little ones that it works directly 🙂
Very happy that was the best answer
I’ll write you when I made the food. I forgot nothing 🤗🥰😘
Thanks for the star 🙂
Very welcome 🙂
Thank you for your tips 😊🙏
Always pour with liquid and it must not dry out. Thank you very much
Many successes 🙂
(if the meat is not really soft after 5 hours, just leave it longer, depending on the meat quality it may sometimes take longer – important is that it never drys)
Thank you very much I understand better thanks 😊😊🙏 who cook it next week or next week after.
Then I’ll tell you if it worked or not
Exactly, with closed lid & upper/lower heat, which should correspond to the specifications in the recipe 🙂
Just keep a little bit of the liquid in the bottler, which can reduce a bit faster than in the Slow Cooker, then you may need to fill a sip if necessary.
Thank you very much.
So that means in the Gusseisernen Bratsr 90-100° degrees 4 to 5 hours?? Is that right as I understood???
Here we have:)
So for 7-8 h at 70-80°C or 4-5 h at 90-100 degrees – or until the meat is soft. (If it’s not soft yet, you just leave it a little longer).
Yes I like to send you Link 😊🙏 Please help me 😊🙏
https://www.tastesoflizzyt.com/slow-cooker-beef-tips-and-gravy/
I can’t answer that without knowing what it is. Do you have a link to the recipe? Then I can look at it and possibly say more about it.
Thank you. That’s very helpful. Only it does not stand as much degree or Fahrenheit. It’s nothing to see has read through everything step by step, just straight.
Or should I leave for 6 to 7 hours at 90° or 120° degrees for 4 to 5 hours??
Other:
Like I said, it’s your recipe. As a rule, the low level at the Slow Cooker corresponds to about 70-80° C. and high to about 90-100° C., depending on the model. Look what’s in the recipe, you can orient it. Close the lid, yes. But look and see if liquid has to be filled.
Thank you very much. So that means at 100° degrees above/lower heat??? And leave cover closed??
Hello,
You can do this on any heat source that applies and maintains the necessary temperature >+100°C. Whether it’s a stove with plates, a cerium field, induction or a frying tube, there’s even enough a storage fire (smoker) to get this technique done! A Sous vide heater can also be used for this! The vessel/pot plays a minor role here, since the uniform supply of heat is decisive!
Thank you, but I don’t have a Sous vide radiator. Thanks for the answer. Love
This was also thought only as an example, important is a uniform supply of heat! Success
Thank you
maybe a rice cooker where you can adjust the temperature
No, I didn’t get home